Common name: Silvergray seaperch, Temperate ocean-bass

Japanese name: Oomehata (大目羽太)

Taiwan common name: 灰軟魚、大面側仔

Korean common name: 눈퉁바리

Scientific name: Malakichthys griseus Döderlein, 1883

Feature:

The Silvergray seaperch (Oomehata) is distributed along the Japan Sea coast off Niigata Prefecture, along the Pacific coast from Chiba Prefecture to the southern coast of Kyushu, Jeju Island, the South China Sea, and along the northern and western coasts of Australia.It inhabits the continental shelf edge and slopes at depths of 100 to 600 meters. The body is elliptical and laterally compressed. The body color is yellowish-brown on the back and silver-white on the belly. The total length exceeds 20 cm.

It is commonly referred to as “Shiromutsu.” It inhabits slightly deeper waters than its close relative, Wakiyahata. It is caught in large quantities using bottom trawl nets and primarily used as raw material for processed products. It is occasionally enjoyed as dried fish or simmered dishes, but it has more fat and a slightly inferior taste compared to Wakiyahata. This fish was previously underutilized, but due to its relatively affordable price and good taste, it has potential for increased consumption.

Nigiri sushi detail: Silvergray seaperch (Oomehata) Nigiri sushi

 

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